A simple salad that makes the most of citrus season. 

Kale and citrus keep me going at this time of year. Loads of kale, cara cara orange segments, red onion, green olives, feta and pecans make this salad hearty, substantial and loaded with goodness. If you love quick, crisp salads with a good balance of flavours and textures, then this is the one for you.

This salad brings a party of flavours. 

• Saltiness from the olives and feta. 
• Sweetness from the citrus. 
• The toasted pecans bring crunch and nuttiness. 
• All loaded up on a bed of kale. 

Print Pin

Orange Olive Kale Salad

Salty, Sweet and Nutty

Course Salad

Ingredients

• 1 cara cara orange, peeled and segmented
• 5 cups kale, chopped and massaged
• ¼ cup red onion, thinly sliced
• ½ cup cracked green olives, pitted
• ¼ cup feta, crumbled
• ¼ cup pecans, toasted, roughly chopped

For the Vinaigrette

• 2 tbsp orange juice
• 2 tbsp white balsamic vinegar
• 2 tbsp olive oil
• 1 tsp dijon mustard
• ½ tsp kosher salt
• ¼ tsp black pepper

Instructions

• Cut the peel off of the orange.
• Slice between the membranes removing the segments while collecting the juices in a bowl. Whisk in the vinegar, olive oil, dijon mustard, salt and pepper.
• In a large bowl, combine the oranges, kale, red onion, olives, feta and pecans.
• Drizzle with the vinaigrette, toss to combine.